Description
Learn how to make delightful hot chocolate bombs filled with rich chocolate milk powder and mini marshmallows. These festive treats melt into a delicious cup of hot cocoa when hot milk is poured over them, perfect for cozying up on a cold day.
Ingredients
Scale
Chocolate Milk Powder
- ⅔ cup granulated sugar (133 g)
- ⅓ cup cocoa powder (39 g)
- 1 pinch kosher salt
Chocolate Bombs
- 1 cup semi-sweet chocolate chips (168 g)
- 6 tablespoons chocolate milk powder, divided
- 3 tablespoons mini marshmallows, divided
- 1 silicone chocolate bomb mold
Instructions
- Prepare Chocolate Milk Powder: Combine granulated sugar, cocoa powder, and kosher salt in a jar with a lid or a food processor. Shake or pulse until evenly mixed. Store in a sealed container in a cool, dry place.
- Melt Chocolate Using Double Boiler: Fill a medium pot halfway with water and bring to a simmer over low heat. Place a heat-safe bowl on top of the pot, ensuring it doesn’t touch the water. Add chocolate chips to the bowl and stir continuously with a rubber spatula until smooth. Remove bowl from heat while keeping water simmering.
- Prepare Chocolate Molds: Spoon a heaping amount of melted chocolate into each of the six silicone molds. Spread chocolate evenly up the sides to coat fully. Reserve any extra melted chocolate. Freeze molds for 10 minutes until completely set.
- Remove and Fill Chocolate Halves: Carefully pop chocolate cups from molds onto a parchment-lined baking sheet. Flip three cups to fill with 2 tablespoons of chocolate milk powder and 1 tablespoon of mini marshmallows each.
- Seal Chocolate Bombs: Warm the rims of the remaining three chocolate halves by placing the baking sheet on top of the pot of simmering water. Quickly place the filled halves on top, seam-side down, to seal. Use gloves to avoid fingerprints.
- Decorate and Store: Drizzle with extra melted chocolate, sprinkles, or candies as desired. Use bombs immediately or store at room temperature up to 24 hours for best freshness.
- Serve Hot Chocolate Bombs: Place one bomb into a mug. Slowly pour 1½ cups of hot milk over the bomb, stirring as it melts to create a creamy hot chocolate. Enjoy!
Notes
- Use high-quality white chocolate if opting for white chocolate bombs as it melts and sets better.
- Ensure all chocolate molds are fully coated for sturdiness; thin chocolate shells may break easily.
- Store bombs at room temperature in a sealed container away from direct heat and humidity to maintain texture.
- Wear gloves when sealing to keep the chocolate surface smooth and avoid fingerprints.
Nutrition
- Serving Size: 1 hot chocolate bomb
- Calories: 210 kcal
- Sugar: 28 g
- Sodium: 25 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg
